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Journal Abstract Search

195 related items for PubMed ID: 20580493

  • 1. Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry.
    Møller SM, Gunvig A, Bertram HC.
    Meat Sci; 2010 Oct; 86(2):462-7. PubMed ID: 20580493
    [Abstract] [Full Text] [Related]

  • 2. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
    [Abstract] [Full Text] [Related]

  • 3. Reduction of verotoxigenic Escherichia coli in production of fermented sausages.
    Holck AL, Axelsson L, Rode TM, Høy M, Måge I, Alvseike O, L'abée-Lund TM, Omer MK, Granum PE, Heir E.
    Meat Sci; 2011 Nov 31; 89(3):286-95. PubMed ID: 21620576
    [Abstract] [Full Text] [Related]

  • 4. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
    Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Food Microbiol; 2008 Sep 31; 25(6):793-801. PubMed ID: 18620971
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  • 5. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
    Hwang CA, Porto-Fett AC, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Int J Food Microbiol; 2009 Feb 28; 129(3):244-52. PubMed ID: 19157610
    [Abstract] [Full Text] [Related]

  • 6. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P, Holley RA.
    Food Microbiol; 2007 Feb 28; 24(1):82-8. PubMed ID: 16943098
    [Abstract] [Full Text] [Related]

  • 7. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):227-34. PubMed ID: 18573561
    [Abstract] [Full Text] [Related]

  • 8. Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages.
    Alter T, Bori A, Hamedi A, Ellerbroek L, Fehlhaber K.
    Food Microbiol; 2006 Oct 15; 23(7):701-7. PubMed ID: 16943072
    [Abstract] [Full Text] [Related]

  • 9. Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami.
    Porto-Fett AC, Call JE, Shoyer BE, Hill DE, Pshebniski C, Cocoma GJ, Luchansky JB.
    Int J Food Microbiol; 2010 May 30; 140(1):61-75. PubMed ID: 20207436
    [Abstract] [Full Text] [Related]

  • 10. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
    Cenci-Goga BT, Rossitto PV, Sechi P, Parmegiani S, Cambiotti V, Cullor JS.
    Meat Sci; 2012 Mar 30; 90(3):599-606. PubMed ID: 22032919
    [Abstract] [Full Text] [Related]

  • 11. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F.
    Food Microbiol; 2008 Apr 30; 25(2):335-47. PubMed ID: 18206776
    [Abstract] [Full Text] [Related]

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  • 13. Shiga toxin production by sausage-borne Escherichia coli O157:H7 in response to a post-processing in vitro digestion challenge.
    Naim F, Leblanc D, Messier S, Saucier L, Piette G, Houde A.
    Food Microbiol; 2006 May 30; 23(3):231-40. PubMed ID: 16943009
    [Abstract] [Full Text] [Related]

  • 14. Fate of Listeria monocytogenes in experimentally contaminated French sausages.
    Thévenot D, Delignette-Muller ML, Christieans S, Vernozy-Rozand C.
    Int J Food Microbiol; 2005 May 25; 101(2):189-200. PubMed ID: 15862881
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  • 16. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N, Daoudi A, Hamraoui T, Ghalfi H, Thiry C, Duroy M, Evrart P, Roblain D, Thonart P.
    J Appl Microbiol; 2005 May 25; 98(1):56-63. PubMed ID: 15610417
    [Abstract] [Full Text] [Related]

  • 17. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
    Klingberg TD, Axelsson L, Naterstad K, Elsser D, Budde BB.
    Int J Food Microbiol; 2005 Dec 15; 105(3):419-31. PubMed ID: 16076509
    [Abstract] [Full Text] [Related]

  • 18. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
    Olivares A, Navarro JL, Salvador A, Flores M.
    Meat Sci; 2010 Oct 15; 86(2):251-7. PubMed ID: 20510528
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